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Nutrition Facts
Serving Size 1 (57g) Recipe makes 12 servings
Calories 146
Calories from Fat 24		(16%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 147mg		6%
Potassium 93mg		2%
Total Carbohydrate 26.4g		8%
	Dietary Fiber 2.4g	9%
	Sugars 3.0g
Protein 3.9g		7%
detailed view... how is this calculated?

Whole Wheat Beer & Honey Bread Machine Rolls

Recipe #326219 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: BakinBaby
Sep 20, 2008

Another of my make do bread recipes, when DH had a few beers left over ( doesn't happen often.) This bread can be made into loafs or rolls, but we find rolls to be our family favorite. A heavy lager might be more robust, hey give it a try, dh only drinks bud and coors, so we haven't had a chance to try the heavier beers, let us know what ya'all think. LOL so.. salute.

SERVES 12 , 12 rols (change servings and units)

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1/8 cup honey
3/4 teaspoon salt
1/4 cup water
6 ounces beer (flat)
2 tablespoons oil

Directions

1
Mix honey,salt,water,oil and beer in small mixing bowl , heat in microwave 1 minute, stir until well blended.
2
Place honey mix with remaining ingredients into bread machine according to manufacturers directions.
3
Select dough cycle.
4
When cycle is complete, shape dough into rolls.
5
Place in lightly greased pans. ( I like to use pie pans instead of a baking sheet so rolls are wedged next to each other).
6
Cover rolls with a damp cloth and let rise about 30-40 minute or until doubled in size. When using whole wheat flour I like to set pans on an electric heating pad set on medium. (That makes the whole wheat flour rise faster,If you don't use the heating pad, not to worry, you might need more rise time.).
7
When rolls have doubled, bake in a preheated 350 degree oven 15-20 min , brush tops with melted butter.

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Featured Reviews for This Recipe

From: Sue L

On Jan 11, 2009

We just loved these! I cut the recipe in half for my small family and the cut-back recipe worked just fine. I used a "winter ale" in these from a micro-brewery which was their version of a brown ale with seasonal ingredients. Another ale that would be similar to this (for those interested) would be Samuel Smith's Nut Brown Ale. But on to the rolls themselves, which were light and ever so soft with not as much yeast flavor as I would taste in ordinary white dinner rolls. But this would be the most excellent wheat roll I have ever had, and would hold its own among white rolls I have tried on RZ. Thanks for sharing! ~Sue

1 person found this review helpful

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From: Sage

On Sep 24, 2008

This turned out really really good and fun to make. You gave me the directions to cut the recipe in 1/2 and that is the way I did it, but I had already measured my flour so I made 2 batches;1st one with rolls and 2nd one with 2 loaves.I had to add an extra 1/3 cup water to each batch with the measures of liquid you gave me. No problem;just add when the kneading starts.I made this for Everyday is a Holiday Tag. Rita

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From: Red Apple Guy

On Sep 20, 2009

Excellent recipe! I had been looking for a whole wheat recipe that was light and a good sandwich loaf when this was suggested. Although a roll recipe, the loaf is terrific. I baked for 40 minutes using a 9x5x3 pan. I did use the ingredients to make a starter with all of the liquid, 1 cup WW flour and 3/4 tsp yeast. After an hour of rising in the machine, I added the remainder of the ingredients and ran the dough cycle on basic. I think the starter helped hydrate the WW flour and add to flavor as starters usually do.

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From: yaya78006

On Aug 31, 2009

The rolls are heavenly! So easy! I used Agave nectar instead of honey and they were great. Next time I will use real honey. My breadmaker asks for what pound of loaf so I guessed 1.5 lb loaf. Made the rolls small to fit in my beloved Pampered Chef stoneware baker pan. Covered them and let sit at room temp for 2-3 hours and they rose beautifully. Served them with our wild salmon from Alaska, lentil with 2 different endive salads. EXCELLENT! Will be a regular in our house! Thank You! YaYa

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